The vineyard is managed without using herbicides or insecticides and the use of biological and good cultural practices is maximised to control disease. For the most part only organically permitted fungicides are used to control disease in the vineyard, however, on rare occasions, systemic fungicides are needed. Our plan is to gradually convert the vineyard to organic once the vineyard’s immune system is fully developed.

Wine Making

Analysis: pH: 3.24T/A 7.1 g/l FSO2 : 25ppm TSo2 : 90ppm Alc: 12.9%v/v Dissolved oxygen: 0.60 mg/L The fruit is handpicked in two picks, and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient and transferred to barrel with full solids and minimal sulphur is added. Fermentation occurs using wild yeast and is then left unsulfured to the following summer at which time most of the wine has completed full malo- lactic fermentation. A minimal amount of sulphur is added in the spring and left in barrel for a total of 12 months where it is racked off gross lees and into tank. The resulting wine is bottled using no finings and minimal filtration.

Tasting Notes

This chardonnay comes from the Mill Hill vineyard and being the highest vineyard in the region, the wine has stacks of natural acidity which enable it hold virtually full malo- lactic fermentation. It is focused, powerful, textural but above all balanced.

Review

A single vineyard chardonnay that will be at its best around the end of the decade. It is a leaner style than the ‘standard’, yet no less intense, with minerals, oystershell and wet granite notes. Now with a pleasingly soft finish. It spent 14 months in 40% new French oak before being returned to its lees, to fatten it a little. This is a really good wine, but left in the cellar at the moment. 95 POINTS- Ken Gargett, tastingbook.com

Medium straw-yellow colour with a full, evolved smoky oak and roasted hazelnut bouquet. A hint of milk powder. The bouquet is that of a well-worked wine: creamy, malty, nutty, and smoked charcuterie aspects. The palate is broad and rich, soft and open-knit, very accessible, with slightly shrill acidity running through it. Good wine, tight and nervy and held up well with prolonged airing. In fact, it was better two days later. 92 POINTS- Huon Hooke

Regions

Subject to the provisions of the Liquor Control Reform Act 1998 Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years (Penalty $2,000) and/or for a person under the age of 18 years to purchase or receive liquor. (Penalty $500) Even Keel Wines - Liquor Licence No: 36107884. Web Design by Entice Mornington